Preheat the oven and line 20-24 wells of a muffin tin with liners.

Prepare the cake batter mix according to package directions using the egg white version.

Measure 3/4 cup white batter into one bowl and 3/4 cup batter into a different bowl. Blend one bowl with blue color and one bowl with red color.

Evenly divide the white cake batter between lined muffin tines. Spoon a small amount of both red and blue batter in each tin.

Using a toothpick, gently swirl the colors into the cupcake.

Bake according to package directions.

Remove and allow to cool fully.

Frosting using homemade buttercream frosting, pipe frosting onto each cupcake and garnish with festive decorations.

Store at room temperature.

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